Aubergine Yoghurt And Pomegranate Salad
by
Derek Farwagi
Ingredients
- olive oil for brushing
- 2 globe aubergines trimmed and sliced lengthwise
- 1 ½ tbsp pomegranate molasses
- 1 ½ tbsp red or white wine vinegar
- 3 tbsp olive oil
Yoghurt Sauce
- ½ cup whole or fat free milk yoghurt
- zest of a lemon
- 1 tbsp tahini paste
- 2 large garlic cloves crushed
- 2 tbsp pine nuts
- ¼ cup pomegranate seeds (if in season)
- 2 tbsp coarsley chopped flat parsley
Instructions
- Preheat your broiler to high. Line a baling tin with foil, brush it with olive oil and add aubergines flesh side down. Broil for 10 to 15 minutes until the skins are blistered and the flesh feels soft but not too soft.
- When the aubergines are cool enough to handle, use a spoon to scoop the flesh into a colander and let drain for a few minutes.
- In a shallow serving dish, cut aubergines flesh into long strips and then into chunks. Combine the pomegranate molasses, vinegar and olive oil; season with salt and pepper; beat well with a fork and pour over aubergines. Turn the pieces to coat well.
- For the yoghurt sauce, beat the yoghurt with lemon zest, tahini and garlic.
- Toast the pine nuts in a dry skillet over medium heat for about three minutes , skins the pan until brown spots appear on the nuts. Keep an eye on them since they can burn quickly. Sprinkle over the dish and garnish with pomegranate seeds and parsley.
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